Mushroom Potato Leek Soup
Mushroom Potato Leek Soup
Rated 5.0 stars by 1 users
Category
Soup
Indulge in comfort with our Mushroom Potato Leek Soup, where the spotlight shines on River Valley Ranch's fresh, flavorful baby bella mushrooms. This hearty yet velvety soup combines earthy mushrooms with tender potatoes and aromatic leeks, creating a symphony of flavors that will warm your soul with every spoonful.
River Valley Ranch Team
Ingredients
-
1 lb Fresh River Valley Ranch Baby Bella Mushrooms, cleaned and diced
-
3 Leeks, cleaned and sliced ¼” thick
-
1 celery stalk, diced
-
1 tablespoon minced garlic
-
1 large carrot, diced
-
1 pound of potatoes, diced
-
4 tablespoons of butter
-
1 tablespoon of salt
-
½ teaspoon of black pepper
-
8 cups of mushroom stock
Directions
Melt butter in a large soup pot on medium heat. Add leeks and sauté until browned, about 15-20 minutes.
Add onion, celery, garlic, salt and pepper. Sauté for 5-7 minutes.
Add all remaining ingredients and simmer until carrots are tender. Serve hot.
